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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another delicious-sounding side dish from my Sunset Cookbook. This recipe combines maple syrup and orange juice and orange zest in addition to the curry flavor. Ingredients:
1 tablespoon orange zest, grated |
3/4 cup fresh orange juice |
2 tablespoons maple syrup |
2 teaspoons cornstarch (blended with 2 tablespoons cold water) |
1 teaspoon curry powder |
1 1/4 lbs carrots, cut diagonally into 1/4 inch slices |
2 tablespoons parsley, minced |
salt and pepper |
Directions:
1. In a bowl, stir together orange zest, orange juice, maple syrup, and cornstarch mixture; set aside.
2. In a wide nonstick frying pan or wok, stir curry powder over medium-high heat just until fragrant (about 30 seconds - do not scorch). Add carrots and 1/3 cup water. Cover and cook just until carrots are tender when pierced (about 4 minutes). Uncover and stir fry until liquid has evaporated.
3. Stir orange juice mixture well; then pour into pan and cook, stirring, until sauce boils and thickens slightly. Pour carrots and sauce into a serving bowl and sprinkle with parsley. Season with salt and pepper to taste.
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